Turkey lemon cutlets

6 servings

Ingredients

Quantity Ingredient
⅓ cup Italian seasoned dry bread crumbs
¼ teaspoon Salt
¼ teaspoon Pepper
1½ pounds Boneless turkey cutlets
½ cup White wine
1 tablespoon Cornstarch
½ cup Chicken broth
2 tablespoons Lemon juice
¼ cup Chopped fresh parsley
¼ cup Chopped fresh basil
8 Thin slices fresh lemon

Directions

Spray a 2-quart rectangular glass dish with a non-stick spray; set aside. Place bread crumbs on a piece of wax paper. Sprinkle salt and pepper on turkey and dip in bread crumbs to coat each side.

Arrange coated cutlets in prepared dish, overlapping edges if necessary. Cover dish with wax paper and microwave on medium-high (70%) 5 minutes. Turn cutlets over and rearrange, placing those least done toward the outside edges of dish. Re-cover and microwave on high 5-6 minutes, or until no longer pink. Let stand.

Place wine in a 2-cup glass measure and microwave on high 4 minutes to boil off alcohol. Combine cornstarch with broth and lemon juice.

Blend into wine. Stirring after each minute, microwave on high 2-3 minutes, or until sauce boils and thickens. Stir in parsley, basil and lemon slices. Microwave on high 1 minute. Pour over cutlets and serve immediately.

Nutrient data per serving: 179 calories; 32 grams protein; 1 gram fat (4% total calories); 6 grams carbohydrates; trace of dietary fiber; 82 milligrams cholesterol; 191 milligrams sodium.

Submitted By MICHAEL ORCHEKOWSKI On 08-06-95

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